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5 from 1 vote

European Biskvit Cake with Easy Cream (Sponge)

Sponge cake is your easy and simple cake recipe that goes well with any additional flavors.
Total Time1 hour 40 minutes
Course: Desserts
Cuisine: Russian
Allergy: Nut Free
Servings: 10
Calories: 221kcal
Author: Marina Rizhkov

Equipment

  • Spatula set
  • bowl
  • hand mixer
  • Bread knife
  • Cake spatula

Ingredients

  • 4 eggs, separated, egg whites at room temperature
  • ⅔ cup sugar
  • ⅔ cup flour

Cream

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 oz cream cheese, optional, softened, room temperature

Instructions

  • For the cake batter: Separate egg yolks from egg whites and place them in two different bowls.
    4 eggs,
    egg-yolks-in-a-glass-bowl-and-egg-whites-in-a-separate-glass-bowl
  • Add ⅓ cup of sugar into the bowl with egg whites and beat on high speed until stiff.
    ⅔ cup sugar
    whipped-egg-whites-in-a-glass-bowl-with-hand-mixers-and-a-white-bowl-with-a-silver-measuring-cup-on-the-side
  • Stop beating the egg whites as soon as they get fluffy and stiff. Do not over-beat them or they will liquefy again.
  • Add the second half of the sugar into the egg yolks and beat on high speed until fluffy and white yellow.
    biskvit-cake-batter-process-in-a-glass-bowl-with-hand-mixers
  • Place the egg yolk and sugar mixture into the bowl with the beaten egg whites.
  • Using a rubber spatula, gently fold the egg yolks into egg white mixture.
    cake-batter-process-in-a-glass-bowl-with-a-spatula
  • Now sift in ⅔ cup of flour into the egg and sugar mixture and continue folding until the ingredients are well combined. Try not to over mix; you don't want to let all the air out of the beaten egg whites. The more air stays in, the fluffier your cake will turn out.
    ⅔ cup flour
    biskvit-cake-batter-process-in-a-glass-bowl-with-a-spatula-and-a-sifter-on-the-side
  • Transfer the batter into a greased 8" pan and bake at 355F for 20 minutes. Do not open the oven until 20 minutes are up. Check the cake after 20 minutes and leave it in there for another 5-10 minutes if needed.
    biskvit-cake-batter-in-a-springform-pan
  • Take the cake out of the pan and let it cool down. Cut horizontally in two layers.
    biskvit-cake-layers-on-a-wire-rack-with-a-knife-on-the-side
  • While your cake is cooling down prepare the cream.

Cream

  • Beat 1 cup heavy whipping cream, start on low speed then increase to medium high speed.
    1 cup heavy whipping cream
    heavy-cream-whipping-in-a-white-bowl-with-hand-mixers
  • Beat until light and fluffy, but do not over beat. Add ½ cup of powdered sugar and mix on low speed for 1 minute.
    ½ cup powdered sugar
    cream-cheese-blended-in-a-white-bowl-with-hand-mixers-and-a-small-bowl-of-powdered-sugar-on-the-side
  • Optional Step: Add 1 oz of softened cream cheese is very soft; you don't want chunks of cream cheese in your light and fluffy cream.
    1 oz cream cheese,
    cream-mixed-in-a-white-bowl-with-a-hand-mixer-with-an-empty-white-bowl-on-the-side

Put the Cake together

  • Putting the cake together: Once the layers are cooled down, you can start putting the cake together. Place equal amount of cream on each layer. spread it evenly and put layers on top of each layer of cream.
    biskvit-cake-layers-cut-horizontally-one-half-on-a-marble-round-with-cream-and-a-spatula-on-it-and-another-half-with-cream-on-it-on-a-wire-rack-with-a-bowl-of-cream-on-the-side
  • Apply cream all around the cake and decorate as desired.
    biskvit-cake-put-together-on-a-marble-board-with-strawberry-halves-on-top-and-a-gold-spatula-a-white-plate-and-a-fork-on-the-side
  • Let it stand for 2-3 hours before serving. Enjoy with a cup of tea!

Notes

  • You will get more volume while beating the egg whites if you first bring the eggs to room temperature.
  • It’s important to fold the batter, not stir because stirring it will make the mixture runny and the cake will turn out flat. The purpose of folding is to retain the air you have beaten into your egg whites.
  • I baked two portions of the cake layers to make a tall cake with 4 cake layers and 4 layers of cream.

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 41mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg